CH3 Burgundy Flashcards

Question

Why do wines from Chablis Premier and Grand Cru have greater concentration, body and capacity to age than other areas of Chablis?

Answer 1

Both are predominantly on S-facing slopes, often mid-slope The slope means the vineyards are better drained and better protected from frost The southerly aspect means better light interception and therefore riper fruit These vineyards also benefit from shelter from winds coming from the N due to a belt of trees between it and the adjacent Petit Chablis vineyards

Answer 2

Chaptalization up to the legal limit is used regularly in all but the warmest years Fermentation is typically in SS vessels Storage is typically SS or concrete for a few months for most wines MLF/C is common to soften the acidity and the wines may spend some months on the lees to enhance texture Oak aromas, flavors and textures are not typically desirable nor commonly found in most generic Chablis However, some wines, especially the Grands crus and more occasionally the premiers crus may be fermented and aged in barrels There is a range of styles from use of old oak (e.g., Dauvissat or Raveneau), some new oak (e.g. William Fèvre) and use of SS or concrete for grand cru wines (e.g. Jean-Mark Bocard)

Answer 3

some feel that Chablis should not smell or taste of oak, unlike many Chardonnays from around the world

Answer 4

Chablis must be 100% Chardonnay Max yields Petit Chablis AOC: 60 hL/ha Chablis AOC: 60 hL/ha Chablis Premier Cru AOC: 54 hL/ha Chablis Grand Cru AOC: 54 hL/ha

Answer 5

La Chablisienne vinifies 1/3 of all the wine Operates at all levels of the hierarch

Answer 6

As in the rest of Burgundy, the traditional distinction between négociants (merchants) and domains (estates) is breaking down Négociants have bought land Some domaines supplement their own production w/ add’l négociant biz 1/3 of all wine is vinified by the co-op La Chablisienne

Answer 7

An association founded by William Févre in 1993 with the aims of combatting fraud and addressing environmental issues

Answer 8

A voluntary association to promote the quality of Chablis Grand Cru Limited to those who own grand cru sites It has a quality charger: members must practice sustainable viticulture and harvest by hand

Answer 9

The name of the domaine The level of the appelation

Answer 10

2/3 of Chablis is exported UK is by far the biggest destination, followed by US, Japan, Sweden, Canada

Answer 11

Moderate continental (N end is around 500km/ 300mi from the Mediterranean Cold winters, warm, relatively short summers Avg rainfall 700mm In the Côte d’Or, the Morvan hills to the W provide protection from rainfall Early autumn is typically dry, though rain can be a threat at harvest The Mâconnais is typically slightly drier and warmer than the Côte d’Or

Answer 12

Aspect Altitude Degree of slope Soils

Answer 13

Even though the climate is warming, ripening Pinot Noir is still a precarious biz A cool vintage can result in under-ripe tannins in the finished wine Therefore, promoting the ripeness of the skins and seeds is a priority for growers in the region

Answer 14

Vineyard site The particular weather of each vintage Variability of weather from year to year leads to marked vintage variation Frost may substantially reduce yields if they occur after bud burst, particularly since both Chardonnay and PN are early budding Hail can be a problem throughout the growing season, leading to reduced yields or fruit damage which can lead to grey rot

Answer 15

Historically, hail netting was not allowed because was thought to cause too much shading and appear an inauthentic part of the landscape However, the limited use of anti-hail netting has been permitted from June 2018 Beyond nets, the most common preventative action is to seed thunderclouds w/ silver iodide to induce precipitation some distance form the vineyards under threat

Answer 16

Early in the growing cycle, it can disrupt flowering and fruit set, lowering yields and leading to uneven ripening Extended periods of rain during the growing season increase the threat of fungal disease Too much rain just before harvest can lead to dilution b/c of uptake of water by the vine, and increase chance of rot

Answer 17

Irrigation is not permitted Vineyards with high clay content cope better with water-stress due to their water-retaining properties So, basically, not much. Berries can shrivel and sometimes vines shut down completely, halting ripening

Answer 18

Aspect and elevation of the various vineyards Côte d’Or lies on a range of hills oriented N to S at elevations ranging from 200M above sea level to around 400M Side valleys are oriented in a more E to W direction at various points along the main slope So, while the main ridge of the Côte d’Or is basically E-facing, there are a range of aspects, many of which are more SE or even S-facing The best sites are generally mid-slope, benefiting from well-draining, shallow soils, good sunlight interception, as well as comparative frost protection and better ripening due to central position

Answer 19

Top of slope can have very poor, thin soil and be exposed to cooling winds Bottom of slope have deeper soils and vulnerable to frost

Answer 20

- often planted to Aligoté, or used for the production of Crémant de Bourgogne

Answer 21

Côte Chalonnaise: Bouzeron and Rully with some of the best SE-facing slopes Mâconnais: Pouilly-Fuissé, typically on slopes w/ S-facing aspect

Answer 22

In general, mixtures of various types of limestone and clay, though the proportions vary Côte de Nuits is more dominated by limestone (majority of highly regarded PN grown here) Côte de Beaune has more clay and the soils are deeper (majority of the most highly regarded Chardonnay comes from here) Côte Chalonnaise and Mâconnais are mixed w/ a range of limestones and clay. The depth of the soil above the bedrock varies significantly due in part to the movement of the soils down the slopes from erosion

Answer 23

Erosion Source of continuing problems, even in gently sloping vineyards such as the walled Clos de Vougeot There are thinner soils at higher elevations, so there is too little soil for vines to thrive At the bottom, drainage is poorer and the soil is deeper with more clay, resulting in greater fertility. This leads to more vigor with an increased danger of shading, so grapes can be less ripe

Answer 24

- Village of Bouzeron in the Côte Chalonnaise

Answer 25

Versatile b/c suited to a range of climates Buds early, —> susceptible to spring frost Ripens early — suitable to grow in a cool regions Can produce high yields w/o loss of quality Grey rot, powdery mildew, millerandage, grapevine yellows

Answer 26

Vigor management to avoid excess yield and shading which could reduce the quality of the fruit

Answer 27

Cool: apple, pear, lemon & lime w/ wet stones, L to M body and High acidity Moderate: ripe citrus, melon & stone fruit, M to M+ body, M+ to High acidity

Answer 28

Buds early —> susceptible to spring frost Ripens early —> suitable to grow in cool regions Unlike Chardonnay, yields must be limited to produce quality wines Delicate; prone to millerandage, downy & powdery mildew, botrytis, fan leaf & leaf roll viruses In warm climates, tends to ripen too fast (reducing intensity of aromas), and the berries can shrivel and suffer from sunburn In Burgundy, the concern is more likely whether the fruit will ripen sufficiently to achieve desired ripeness (tannins, color, and flavor)

Answer 29

Many of the clones used are drawn from the Dijon clone families, developed at the University of Burgundy in Dijon These clones are now widely used in many wine regions around the world growing Chardonnay and Pinot Noir

Answer 30

Clones vary in a # of aspects such as… Yield Disease tolerance Speed of ripening Fruit characteristics

Answer 31

Single clone: more uniform fruit profile Mix: greater diversity in grape characteristics (whether good or bad) and potentially more resistance to disease

Answer 32

Typically strawberry, raspberry, and red cherry flavors Village wines and above have light, oak-driven flavors (smoke, clove), Low to M tannins (grand cru wines can have M+) Medium alcohol High acidity Can develop earth, game and mushroom notes w/ time in bottle

Answer 33

Some vines are pruned using Cordon training systems, including Cordon de Royat This limits vigor and thus yields, although the high proportion of old wood can harbor disease Traditionally, vines were pruned, trained and trellised using the Guyot system (replacement-cane pruned with VSP). In recent years, many growers have returned to this method, as well as an even softer method of cane pruning known as Poussard-Guyot (reduces # of pruning wounds to cut down on Esca and other trunk diseases; requires skilled vineyard workers, aids canopy mgmt)

Answer 34

typically ~8-10k vines/ ha, though there are growers who have much higher planting densities Denser planting is thought to encourage root competition leading to better quality of fruit — ie smaller berries w/ higher flavor intensity

Answer 35

Winter pruning choices De-budding (usually before flowering) Pro: can promote good balance in the vine Con: by reducing the potential yield so early, damage inflicted by hail, frost, or fungal disease can have drastic effect on yield Bud-rubbing Can lead to substantially reduced yields if the subsequent growing conditions are poor or later hailstorms reduce the crop Green harvesting during the latter part of the growing season Pro: growers can assess the size, shape and position of bunches before deciding to sacrifice any. Since done late, it allows growers to take into account unpredictable weather events before taking action It can lead to changes in vine development through compensation via excessive growth in the remaining bunches, resulting in dilution of the grapes

Answer 36

In general, the max yields are moderate for regional appellations and reduce steadily through the pyramid of the quality hierarchy Regional appellations rise to a max of 69 hL/ha (red) and 75 hL/ha (white) Village level wines restricted to 40-50 hL/ha (red and 45-47 hL/ha (white) Some grands crus have max yields as low as 35 hL/ha (red) and 40 hL/ha (white) Note, there are wide range w/in the quality levels as the rules for individual appellations can reflect local conditions

Answer 37

Both becoming more popular, especially among leading growers However, the climate makes this a challenge Furthermore, many vineyards are shared in Burgundy and some organic practices req a min area to be successfully implemented This can lead to friction between growers who adopt different approaches to grape growing

Answer 38

- use of pheromone capsules

Answer 39

Canopy management Spraying

Answer 40

Timing is critical given the marginal climate Storms can lead to dilution and/or fruit damage Harvesting early can preserve acidity but the fruit may not be fully ripe Harvesting late can lead to a softer wine style but there may be concerns about the weather (rain could dilute and/or create rot; storms could damage) The majority of fruit is still picked by hand and therefore the availability of a workforce to harvest is a major consideration

Answer 41

Premature oxidation Reported in White Burgundies starting with the 1996 vintage Wines showing very advanced flavors & colors after relatively short time in bottle The problem remains though it appears to be at much lower levels than for wines produced in the late 1990s The problem is not confined to White Burgundy

Answer 42

Multiple causes have been suggested, including changes in vineyard practices leading to higher yields and different chem composition of the grapes, warmer vintages or later picking times, the use of over-clean musts resulting from the use of pneumatic presses, overzealous bâtonnage, lower levels of sulphur dioxide at bottling, and both the quality of corks and changes in cork treatment before use

Answer 43

Acidification or de-acidification (rarely practiced) is permitted w/in EU limits When musts have insufficient sugar to reach the min alcohol level req’d or, more likely, the style desired (more alcohol adds to perceived body of the wine), winemakers will chaptalize the must. While this used to be a more regular occurrence, with recent warmer growing season temps and better canopy management, it has become less necessary. The max enrichment is +1.5-2%

Answer 44

Almost all grapes in the Côte d’Or are hand harvested, and certainly so for better quality wines They are sorted, typically on sorting tables, to remove diseased, damaged or under-ripe fruit, which is especially important for consistent quality in a cool climate Grapes are typically whole bunch pressed as the inclusion of stems aids in drainage of the must Grapes are typically pressed immediately rather than undergoing a period of skin contact as Chardonnay is not a particularly aromatic grape and most producers try to avoid the risk of extracting tannins

Answer 45

Hand harvested, sorted Whole bunch pressed Clarified by sedimentation (lower quality may be clarified by other quicker methods) Some producers practice hyper oxidation Fermentation by ambient yeast, although some will inoculate with cultured yeast, particularly for high-volume regional wines Fermentation for inexpensive and some mid-priced wines will be SS or concrete w/ temps around 16-18C/ 61-64F to preserve primary fruit and avoid banana flavor of cooler temps; wines aged in same or in older barrels More expensive are typically fermented and aged in barrel for creamier and more rounded style. Temps can rise to 20C/ 68F in barrels More expensive might age 8-12 mo in barrel in contact w/ fine lees. If oak is new, or more likely a proportion new, then wine will show oak flavors such as vanilla, spice Regional wines will often see little new oak, but 20-25% is quite common at village level, 30-50% at premier cru, and 50% and above at Grand Cru (100% possible)

Answer 46

The standard oak cask is the 228L Burgundy barrel (known as a “pièce”), but Some producers are using larger (500-600L) barrels where the surface-to-volume ratio is lower which results in subtler impact both of oak flavors and oxidation

Answer 47

When the wine completes alcoholic fermentation, it will usually undergo, MLF/C If the desired style is for a fresher character, a proportion of the wine can have MLF/C blocked MLF/C can be carried out in neutral vessels or in oak

Answer 48

During its maturation, wine may be stirred once or several times to agitate the lees This process thought to reduce any reductive flavors and add some creamier texture

Answer 49

Due to delicate character, aromatic nature and relatively light tannins of Pinot Noir It is important to maintain the primary fruit and not overwhelm the delicate fruit w/ too much new oak character

Answer 50

Sorting of the fruit is common for all but the least expensive wines; necessary especially when rot or hail has been an issue Grapes may either be loaded into the fermentation vessel as whole bunches or de-stemmed beforehand PN is well-suited to whole bunch fermentation and it is widely practiced in Burgundy, both historically (before de-stemmers were invented) and more recently In 1980’s, Henri Jayer favored destemmed fruit and brought about a major change in the attitude in Burgundy

Answer 51

Whole bunches aid aeration of the must Can add perfume, freshness, and fine tannins to the wine If unripe, can extract astringent tannins; the resulting lower acidity would not be welcome in warm vintages

Answer 52

Pinot Noir is low in anthocyanin compared to many other black grape varieties and so Cold soaking for a few hours to a few days is common to maximize the extraction of color

Answer 53

Most producers rely on ambient yeast in the winery to ferment PN

Answer 54

Most fermentation takes place in small, open-top vessels This design helps to facilitate the 2 most commonly used cap-management techniques: pumping over (remontage) and punching down (pigéage) It is important that the cap be regularly broken up during fermentation to introduce O2 (essential for yeast metabolism), to avoid reduction and the production of reductive sulfur compounds (PN prone to reduction), avoid acetic acid production, to extract color, tannin and flavor from the skins, and to regulate temps in the must (which reaches around 30C/ 86F in healthy ferment)

Answer 55

- Remontage

Answer 56

- Pigéage

Answer 57

- The FR term for pumping over

Answer 58

- The FR term for punching down

Answer 59

The length of maceration depends on the ripeness of the fruit and the style of the wine Longer periods (2-3) weeks used for wines with more concentration and structure

Answer 60

Wines are pressed off either in horizontal pneumatic presses or vertical basket presses Free run wine and press wine are often kept separately but my be blended back together before bottling

Answer 61

Typically racked into 228L oak barrels for maturation Aging of 12-20 mo common for premium and super-premium wines Less expensive wines may be aged for <1yr Proportion of new oak varies widely across the region and producer style, with a higher proportion used in grands and premiers crus than in village or enteric-appellation wines Attitudes toward new oak are too diverse to generalize upon, with everything from 100% new oak to 0% new oak (and all in between)

Answer 62

MLF/C is usually spontaneous and Takes place in the spring following harvest, as cellars been to warm up after the cold winter

Answer 63

Mid-priced wines may be fined and lightly filtered before bottling Many higher-level wines may not be

Answer 64

Sorting fruit common for all but the least expensive (rot) May be whole bunch or de-stemmed (suited to whole bunch) or some proportion of each Cold soak (few hours to few days) to maximize extraction of color Ambient yeast Ferment in small, open-topped vessels to aid cap mgmt (punch down & pump over) to help avoid reduction (PN prone to it), reduce sulfur, avoid acetic acid production, extract color/tannin/flavor, and regulate temp (30C/86F) Post-ferment maceration up to 2-3 weeks Pressed off in horizontal pneumatic or vertical basket press Free-run and press wine kept separate but may be blended back Racked to 228L oak barrels to mature (12-20mo premium, <1 basic) Proportion of new oak depends on desired style, quality, price MLF/C typically natural occurrence in spring Mid-priced fined and lightly filtered; higher end may not be

Answer 65

Medieval monks began the delineation of Burgundy Much of the current classification was formalized in the 1930’s, which categorized all the lieux-dits (named places) into a 4-tier hierarchy The classifications are based on factors such as soil, aspect, and microclimate — basically a classification of terroir

Answer 66

Regional or generic appellations (e.g. Bourgogne AOC, Bourgogne Hautes Côtes de Beaune AOC). An additional regional appellation, Bourgogne Côte d’Or was introduced in 2017 Communal or Village appellations (e.g., Meursault AOC, Gevrey-Chambertin AOC) Premier cru (e.g. Pommard Premier Cru Les Rugiens AOC, Vosne Romanée Premier Cru Aux Malconsorts AOC) In the Côte Chalonnaise, the classification stops here In the Mâconnais, they are in final stages of formalizing some vineyards for this status Grand cru (e.g., Richebourg Grand Cru AOC, Bâtard-Montrachet Grand Cru AOC) Note: for grand cru wines in the Côte d’Or, the labelling term is the name of the grand cru; the related village name does not appear

Answer 67

Grand cru = 1% Village and Premier cru = 47% Regional (or generic) appellations = 52%

Answer 68

84 appellations 33 grands crus In the Côte d’Or, each is an appellation in its own right In Chablis, the climats are all part of the singular Chablis Grand Cru 44 village appellations 7 regional appellations The 640 premiers crus are additional geographical denominations related to a village, not appellations in their own right If a wine comes from >1 premier cru vineyard, it is labeled simply as Village+Premier Cru w/o a vineyard name Many of the appellations can be followed by an additional geographical denomination

Answer 69

Regional appellation plus additional geographical denomination that can be a general area, eg. Bourgogne Hautes-Côtes de Beaune AOC Regional appellation plus additional geographical denomination that can be a village, eg. Bourgogne Chitry AOC Village appellation followed by the name of a premier cru vineyard, eg, Meursault Perrières AOC Mâcon + village name, eg, Mâcon Verzé AOC Grand cru vineyard + additional geographical denomination referring to a climat, eg, Chablis Grand Cru Valmur AOC, or Corton-Les Bressandes Grand Cru AOC

Answer 70

No, Some appellations, even at the grand cru level, are much larger than others For example, Clos de Bought Grand Cru is slightly over 50 ha whereas the nearby Musigny Grand Cru is 10 ha Many other Grand Cru are much smaller — the smallest, Le Romanée Grand Cru being just 0.84 ha

Answer 71

It is not a guarantee of quality The majority of vineyards in Côte d’Or are owned by >1 “domaine” and hence the range of quality of the wines from even a small appellation depends as much on the reputation and skill of the domaine ad the reputation of the vineyard

Answer 72

The Hautes are generally located on the flat land beyond the top of the slope of the Côte d’Or The slightly higher altitude, lack of protection from prevailing weather, poorer sunlight interception and richer soils (which encourage vine vigor) mean the wines are less concentrated and structured than those from the Côte d’Or They may also struggle to ripen in cooler years

Answer 73

Grands crus are found in the mid-slope, with premiers crus often surrounding them Here, full ripeness can be achieved even in the cooler years The mid-slope has poor but adequate, shallow soils, good drainage, protection from the prevailing weather systems and good sunlight interception All of this, in capable winemaking hands, contributes to producing wines w/ concentration, balance and length

Answer 74

Typically at the lowest part of the slope, the flat land at the bottom of the slope The D974 road from Dijon through (and beyond) Beaune generally divides the village level above it from the generic appellation below it Here, the soils are richer and less well-drained The fruit does not reach the same level of ripeness, but can still produce wines of VG quality and character

Answer 75

Gevrey-Chambertin AOC — red only Morey-Saint-Denis AOC — almost exclusively red Chambolle-Musigny AOC — red only Vougeot AOC — red & white Vosne-Romanée AOC — red only Nuits-Saint-Georges AOC — almost exclusively red

Answer 76

Largest village of the Côtes de Nuits Northernmost of the famous Côtes de Nuits villages Red wine only Charmes Chambertin AOC and Chambertin Clos de Bèze AOC

Answer 77

2nd N-most of the Côtes de Nuits Almost exclusively red wine Clos de Tart AOC and Clos de la Roche AOC

Answer 78

Côtes de Nuit (3rd N-most) Red wine only for the Village wines Grands Crus include Bonnes Mares and Musigny AOC

Answer 79

Tiny village appellation in the Côtes de Nuits Red and white wines Its grand cru is called Clos de Vougeot AOC and is much larger than the village appellation

Answer 80

Côtes de Nuits Red wine only Grands crus include a # of the most famous GCs, including La Tâche AOC and Romanée-Conti AOC

Answer 81

S-most of the famous Côtes de Nuits villages Almost exclusively reds No grands crus but there are important premiers crus such as Les Saint-Georges and Les Vaucrains

Answer 82

Marsannay (more red or rosé than white) Fixin (mainly red)

Answer 83

Most important area for white wine, although red wine is made and there is one grand cru for red wine

Answer 84

Aloxe-Corton AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC — clustered around the hill of Corton Beaune AOC Pommard AOC Volnay AOC Meursault AOC Puligny-Montrachet AOC and Chassagne-Montrachet AOC Saint-Aubin AOC

Answer 85

Clustered around the hill of Corton in the N of Côte de Beaune The villages and their premiers crus mostly produce red wines, the hill’s famous vineyard, Corton Charlemagne Grand Cru AOC is exclusively white The substantial Corton Grand Cru AOC has many lieux-dits within it, and is mostly planted w/ PN but can produce Chard

Answer 86

Middle area of Côte de Beaune Predominantly red wines but white wines made too No grands crus, but important premiers crus Leading premiers crus include Le Clos de Mouches and Les Grèves

Answer 87

Middle area of Côte de Beaune Red wines only No grands crus but important premiers cru Most prestigious premiers crus include Les Regions and Clos de Épeneaux Known for robust, tannic wines

Answer 88

Middle area of Côte de Beaune, S of town of Beaune Red wines only No grands crus but important premiers cru Sought-after premiers crus include Clos des Chênes and Les Caillerets Known for elegant, intensely perfumed wines

Answer 89

Middle area of Côte de Beaune, S of Beaune and just N of the famous Montrachets Mostly white wines No grands crus but important premiers crus PCs include Perrièrees and Genevrières

Answer 90

Southern area of Côte de Beaune Virtually all Puligny-Montrachet wines are white Chassagne-Montrachet produces more white wine than red Between them stretch the most celebrated white grands crus of Burgundy, including Le Montrachet AOC and Bâtard-Montrachet AOC

Answer 91

Southern area of Côte de Beaune Mostly white wines No grands crus but important premiers crus PCs include Sur le Sentire du Clou and En Remilly

Answer 92

St Romain AOC — mainly white Auxey-Duresses AOC — mainly red Santenay AOC — mainly red

Answer 93

the region produces more red than white wine Its regional Bourgogne Côte Chalonnaise AOC offers good value and is frequently labeled simply as Bourgogne AOC Village and premier cru wines have risen in quality recently and can offer excellent value for money compared to Côte d’Or Substantial # of sites classified as premier cru, but no grand cru

Answer 94

Tend to be on the warmest, S-, SE-, and E-facing slopes (good sunlight interception), with well-drained limestone soils This produces riper fruit and higher quality wines

Answer 95

Bouzeron AOC Rully AOC Mercurey AOC Givry AOC Montagny AOC

Answer 96

N-most of the main AOCs of Côte Chalonnaise Must be 100% Aligoté Considered the finest region for Burgundy’s 2nd white grape (Aligoté)

Answer 97

2nd N-most of the main AOCs of Côte Chalonnaise Produces more white wine than reds Important area for grapes destined for Crémant de Bourgogne Premier cru for both white and red

Answer 98

3rd N-most of main AOCs of Côte Chalonnaise Largest producer of communal appellations in the Côte Chalonnaise Produces significantly more red than white wine About 1/4 of vineyard area is classified as premier cru

Answer 99

Central Côte Chalonnaise Mostly red wines Over 40% premier cru

Answer 100

S-most of Côte Chalonnaise important AOCs White wines only About 2/3 classified as premier cru

Answer 101

Mostly white wines Inexpensive regional wines are often labelled simply as Bourgogne AOC

Answer 102

Mâcon AOC — predominantly red (or rosé) with small amount of white Mâcon-Villages and Mâcon-plus named village (e.g., Mâcon-Lugny, Mâcon-Solutré) — white wines only Named village appellations — currently only 5, although more may be added Pouilly-Fuissé AOC Saint-Véran AOC Viré-Clessé AOC Pouilly-Vinzelles AOC Pouilly-Loché AOC

Answer 103

22 premier cru climats, named in 2020 In Pouilly-Fuissé

Answer 104

The village is at the N end of Côte de Nuits and is cooler than the rest of the Côte d’Or The slope is gentler and there is less protection from cold winds coming from the SW This is reflected in the fact that it is the only village appellation on the Côte d’Or that includes the option for a rosé w/in the appellation and that produces white, rosé and red wines

Answer 105

Protection from the west is at its highest here, and in Nuits-Saint-Georges Most of the red grands crus are positioned here

Answer 106

- Volnay, and Chambolle-Musigny

Answer 107

- Pommard and Gevrey-Chambertin

Answer 108

Puligny-Montrachet

Answer 109

Historically, much of the wine trade went through large négociants who would buy grapes, must, or finished wine from other growers Since 1980’s, there has been a move towards more domaine bottling However, there are still a # of well-known, and well-regarded négociants, many of whom date back to the 19th centrury (Albert Bichot, Joseph Drouhin, Naively, Louis Jadot, Bouchard Père et Fils) There has also been a rise, since 2000, of domaines that also act as négociants, such as Dujac Now, the route to market can be as simple as producer direct to end consumer via cellar door sales D2C, as well as producer direct to retailer sales are on the rise

Answer 110

Own-vineyard wine: Domaine Dujac Négociant wine: Dujac Fils et Père

Answer 111

Biz that has vineyard holdings and sells grapes or unfinished wines to négociants There are several thousand Typically holdings are divided into parcels in different vineyards and villages

Answer 112

Businesses that own vineyards and make wine from them, which they sell under their own domaine label

Answer 113

typically large business that buys grapes and/or wines, finish them and bottle them for sale under their own name

Answer 114

Smaller businesses that buy grapes from very good to top quality vineyards, make the wines, and sell them under their own name Ex: Benjamin Leroux

Answer 115

These are less important in the Côte d’Or but have more prominent role in Chablis (La Chablisienne), the Mâconnais (eg, the Cave de Lugny), and to a lesser extent, in the Côte Chalonnaise A group of (typically small) winegrowers that band together to create enough scale to make wine from small grape growers

Answer 116

50% sold in FR 25% to other EU states 25% outside the EU, w/ largest markets by value = USA, UK, Japan

Answer 117

For higher end, it may be sold en primeur, in specialist wine shops, and in fine dining establishments For generic or Village level, it is more likely sold in supermarkets and in the hospitality sector

Answer 118

Prices have increased substantially since the mid-2000s The Liv-ex Burgundy 150 index shows prices rose by 200% from 2003-2016 High land prices, increasing worldwide demand for a relatively small production, and dramatic differences in volumes due to weather hazards

Answer 119

Burgundy’s production is ~1/4 that of Bordeaux Similarly, Domaine de la Romanée-Conti (producer of Burgundy’s most sought-after red wines) produces ~1/4 of Château Lafite Rothschild’s Grand Vin in Bordeaux